4 to 6 cups red wine vinegar
2 medium size firm eggplant, end and stem trimmed and discarded, and cut in 1/4-inchrounds
Filippo Berio Extra Virgin Olive Oil
Fresh mint or basil
Fill a non-reactive pot with vinegar. Add the eggplant slices. Bring the vinegar to a boil. Lower the heat and cook the eggplant for 2 minutes. Remove the eggplant slices to paper towel-lined platter with a slotted spoon.
Fill sterilized jars with layers of eggplant, mint or basil; add salt and peppercorns to taste. Cover jars completely with olive oil, making sure the eggplant is submerged. Cap and refrigerate for 6 weeks. Bring to room temperature to serve.
Featured on show 1903 - Preserved Eggplant and Tomatoes.
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